For the Beef:

Lay the slices of thinly sliced top round beef on a flat surface.

Season the beef with salt and pepper on each side.

Mix the mustards together and spread out thin over each slice.

Place 2 slices of bacon on top of each slice. Place the sliced onions over the top and then the sliced pickles in between the onion slices.

Roll up the stuffed beef and tie with butcher’s twine.

Heat a Dutch oven or large deep skillet over medium high heat.

Place a couple tablespoons of oil in the pan and allow it to get hot.

Transfer the rolled beef into the pan and sear on all sides. If making a double or triple batch, make sure to not crowd the pan and sear the beef in batches.

Once the beef is seared on all sides, place the chopped celery, carrot, onion, tomato paste, herbs, beef broth, and red wine in the pan. Cover and place in a 300° oven for one and a half hours.

Remove from the oven and remove the beef  and herbs from the pot. Allow the beef to cool while making the gravy, then slice into one-inch slices.

For the Gravy:

In a blender, puree the broth and vegetables together and strain through a fine mesh sieve.

In a sauce-pan, over medium heat, bring the mixture to a boil with the cornstarch slurry, stirring often.

Reduce heat to low and continue to cook for about three minutes. Remove from heat and add the sour cream.